Easy Aubergine Pickle

Easy Aubergine Pickle

If you like your recipes quick and simple but tasting great here’s a variation of the previous recipe. Just for you

Simple Aubergine Pickle

Prep Time10 mins
Cook Time40 mins
Cuisine: British, Indian
Keyword: aubergine, chutney, pickle

Ingredients

  • 1   good glug of oil
  • large  aubergine
  • large  onion
  • 3 cloves garlic
  • 4 tbsp vinegar
  • 4 tbsp sugar
  • salt to taste

Spices

  • 1 tbsp garam masala ground
  • 1/2 tsp turmeric ground
  • red chilli powder to taste (optional)
  • 1 tsp cumin whole or ground

Instructions

  • slice the onions and chop the aubergine into fairly small pieces
  • heat some oil in a pan: if you're using whole cumin seed add this to the hot oil, let it sizzle for a few seconds (without burning) them add the onions
  • cook the onions for 5 minutes, then add the sliced garlic. Continue to cook gently for another 5 minutes
  • add the aubergines, tossing them to cover in oil. Sauté for a few minutes to slightly brown them
  • add the vinegar, sugar, powdered spices and salt plus enough water to cover; bring to the boil, turn down the heat and cover. Cook for 30 minutes or longer until the liquid is absorbed, the aubergines are soft and you have a deep dark, shiny finish. You may need to add more water and stir the mixture during this time to stop it from sticking
  • cool and store in a jar in the fridge for up to 3 weeks
  • great with pappadams or cheese or as an alternative to ketchup. Enjoy
Spiced Smoked Aubergine Curry – Begun Bharta

Spiced Smoked Aubergine Curry – Begun Bharta

The versatile aubergine or eggplant takes pride of place in our kitchen. And having shared one aubergine recipe this excellent vegetable surely deserves a bit more attention before we get side-tracked

Here large plump aubergines are roasted over a naked flame, sweated and scooped from the charred skin. The pulp is then seasoned with long-sautéed onions, garlic, chilli, coriander. a little turmeric and salt

Deeply smoky and creamy began bharta is great warm with flat-breads, a yoghurt cooler and a fresh crunchy salad. Eaten at room temperature it makes a delicious spread for a slice of good crusty bread

This recipe was given to us by our dear friends Shams and Alan on a visit to us in Spain a couple of years back. In fact cooking curry throughout was the condition for Shams even contemplating a visit.

Shams retired from her day job as head pharmacist for Redbridge trust in south-east England to devote herself to cooking.

She’s ubiquitous at festivals, weddings and other events She runs a private restaurant and cooking school where she teaches Pakistani and Indian cooking.

At the moment she and her husband Alan are doing takeaways – as well as distributing food to people in their Walthamstow community vulnerable to Covid-19. They were vegan when we last met just a few weeks ago. Are they still? Check them out at Sham’s kitchen

Smoked Began Bharti

A creamy flame smoked aubergine dish with onions, chilli and coriander. Simple but deep
Prep Time15 mins
Cook Time30 mins
Resting time45 mins
Total Time1 hr 30 mins
Cuisine: Indian, Pakistani
Keyword: aubergine, curry, spice, vegan

Ingredients

  • 3 large aubergines
  • 4 large onions
  • 3 cloves  garlic  minced or crushed
  • 2 tsp  ground coriander seed
  • 1/2 tsp  ground turmeric
  • 1 tsp   red chilli powder
  • 1 bunch   fresh coriander  roughly chopped
  • salt to taste
  • 2 tbsp oil I'm afraid I use extra virgin olive oil with everything - but you might prefer a more neutral tasting oil such as rapeseed / canola

Instructions

Prepare the aubergines: You can do this in various ways

  • Place the aubergines directly over a gas flame - my personal wont
    smoked aubergines
  • Place over charcoal or a wood fire - for the best taste
  • Put into a very hot oven -
  • Turn the aubergines as necessary to get them evenly charred.
  • Place flame-roasted aubergines in a sandwich bag wrapped in a tea towel, letting them steam until cooked through. 45 minutes minutes is about right for me. The longer you leave them the smokier they'll taste. But be warned, they can taste too smoky and rather bitter if you leave them over-long
  • Simply rest oven-roasted aubergines until they are cool enough to handle
  • Peel away the skin, leaving bits of charred skin here and there and finely chop or mash the flesh with a fork. Set aside

Transform the onions: this stage is crucial to the flavour of the dish

  • While the aubergines are cooling gently sauté the onions in a a couple of tablespoons of any neutral-tasting oil. After 15 minutes add the garlic and a large pinch of salt. Continue cooking for further 10-15 minutes, splashing in a little water as necessary to stop them from burning. This step is crucial to the flavour of the dish. Don't lose patience. The final rich sweetness of the onions will blow your socks off. It really is worth it
    onions and spices for Indian food
  • You're on the home run: stir in the powdered spices and salt and sauté for a minute or two, stirring continuously
  • Add in the chopped aubergines, season with salt and warm through. Sprinkle on some chopped fresh coriander and serve
    smoked aubergine curry with roti and yoghurt raita